While we’re on the topic of having fun foraging for food in Hungary, portal stop.hu reports that a giant puffball mushroom the size of a watermelon was discovered in Makkoshotyka, BAZ County. The óriáspöfeteg, which weighed 5.7 kilograms, has already been eaten by the family whose yard it was found in (the pic is stock) but its “twin” is reportedly still growing, and may get even bigger. Be afraid – very afraid. Or at least very hungry.
While big for Hungary, it’s not that impressive (Cheshire in England in littered with them that size).
Now a oak forest floor full of tuber aestivum (‘Summer Truffle’) would be something (any hints welcome).
Anyway, I did want to add something more helpful, there is a very wide misconception (even amongst mushroom ‘experts’) that the members of the puffball family (gigantea) can’t be preserved (not that they are *that* tasty to begin with). You can preserve them really well if you use your fridge:
1. Cut the mushroom into thin slices.
2. Place in v.cold fridge, wrapped in grease proof paper (no bag!)
3. Wait a week for the fridge to dehydrate the mushroom slices. They should be almost crisp, but still a bt spongy.
4. Place in dry, airtight jars out of the sun.
While they aren’t that tasty you can use the puffballs as a great accompaniment to scrabbled eggs and smoked salmon. Always lightly cook in unsalted butter – great with bacon too.
The dried pieces are great if added to a layer in a lasagne dish (great for veggies). Just be more generous with the sauce as the mushroom will rehydrate and absorb these as they cook.
Agreed that Summer Truffles would be much more exciting. But I must say, whenever I eat ones from Hungary (usually sniffed out by the Balaton, from what I understand) they aren’t really so great, compared to the French or Italian ones. Don’t know if it’s because the better bits get spirited away to other countries, or if the local strain just isn’t so good. On the other hand, maybe some of the “French” truffles I’ve had are actually Hungarian, just like all that “French” goose liver parfait that is actually made from Magyar liba. Meanwhile, I don’t care about what they have in England; a ‘shroom the size of a watermelon is still impressive.
@Erik: “they aren’t really so great, compared to the French or Italian ones”
You were probably eating the black Périgord truffle (tuber melanosporum) rather than the Summer truffle. These can look very similar. But tastes vary and awful lot.
The Périgold isn’t native to Hungary and is normally found in very late summer to Autumn (never had the luck to find one myself).
Being from the land of giant puffballs I can say without a doubt that Welsh mushrooms are better tasting and bigger than English ones anyday.
I once remember seeing a puffball that was the size of a year old ewe. But a watermelon is certainly impressive by anyone’s standards.